Butternut squash, red onion & sage gnocchi bake

Heat the oven to 220C/200C fan/gas 8. Put the squash, sage, garlic and red onion in a large casserole dish. Drizzle over the olive oil and plenty of seasoning, then toss well to coat. Roast for 25-30 mins until the squash is tender. Add the greens in the final 5 mins.

Meanwhile, whisk the crème fraîche, stock and mustard together in a tall jug. Set aside.

Stir the squash – it should be completely tender and falling apart to almost a purée. Stir in the crème fraîche mixture, mixing carefully to combine. Stir through the gnocchi, then sprinkle over the gruyère. Return the mixture to the oven for 20 mins until bubbling and golden, then cool for 5 mins before serving.